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Easy Seedless Blackberry Jam
5 from 60 votes

Easy Seedless Blackberry Jam

This Easy Seedless Blackberry Jam transforms fresh blackberries into a smooth, seed-free preserve with a bright, balanced sweetness and a hint of lemon. The jam is gently cooked and strained to remove seeds, resulting in a silky texture. Ideal for spreading on toast, topping desserts, or stirring into yogurt, this homemade jam captures the fresh blackberry flavor without the crunch of seeds.

Prep Time
10 mins
Cook Time
10 mins
Servings: 1 small jar (300 ml)
Course: Dessert

Ingredients

  • 370 g blackberry rinsed and dried of excess water
  • 320 g granulated sugar
  • 1 tablespoon lemon juice 15 mL

Instructions

    Cup of Yum
  1. Place blackberries, granulated sugar and lemon juice into a preserving pan or similar.
  2. Place pan over a low heat and mash the blackberries thoroughly. (Do not allow to simmer).
  3. Continue gently heating and stirring with a wooden spoon until the sugar dissolves completely. (Listen out for any crunching against the spoon).
  4. Pour blackberry mixture into a sieve over a glass bowl (using a spatula to scrape any seed residue left in the pan).
  5. Use the back of a large metal spoon to push the pulp through the sieve until left with a dry seedy residue. (Be patient, takes about 5 minutes).
  6. Pour the sieved juices back into the pan.
  7. Turn the heat to high and bring to a rolling boil and time for 90 seconds. (Mine was ready in just under 2 minutes). If you have a digital thermometer you can use that and test when mixture reaches 105C.
  8. Remove from heat and test for set by placing a few drops of jam on a chilled saucer and place in the fridge for 30 seconds.
  9. Push a finger through the jam and if it forms gentle crinkles and is tacky then it has reached setting point.
  10. If setting point hasn’t been reached then bring the jam back to a rolling boil for another 15 – 30 seconds and repeat test until ready. (My first attempt was over done at 4 minutes so just be aware that this jam sets very quickly).
  11. Then pot up by pouring the jam into a hot sterilised jar/s using a jam funnel if you have one.
  12. Seal with lid/s immediately.
  13. Makes approximately 300 ml of jam (just over one small jar).

Notes

  • Freeze 2 to 3 small plates beforehand to test jam setting during cooking.
  • Sterilize jars by washing them, filling with boiling water, emptying, then heating in the oven at 140°C for 20 minutes before filling with jam.
  • Boil lids in hot water and let them dry completely; you can also dry them in the oven using the fan after turning off heat.